There are some dinners that just feel like a warm hug in a dish, and this Chicken Zucchini Bake is precisely that for me. It’s the kind of meal we turn to when the British weather is doing its usual unpredictable dance, and we want something wholesome, satisfying, and packed with goodness. I stumbled upon this combination by accident one evening when I had a glut of courgettes from the garden, and it’s been a hit ever since. It’s a straightforward, high-protein dinner that delivers on flavour without needing hours in the kitchen.

What makes this particular chicken and zucchini recipe so special is the way the simple ingredients come together. We’re talking tender, juicy chicken breast chunks nestled amongst soft, savoury zucchini slices, all bathed in a rich, oregano-infused tomato sauce. The whole thing is then blanketed with a generous layer of mozzarella and Parmesan that bakes until it’s gloriously melty, golden, and bubbling around the edges. It’s a beautiful dish that smells absolutely divine as it cooks.

This recipe is ideal for anyone looking for a balanced meal that feels a little indulgent but is secretly packed with vegetables. It works wonderfully for a weeknight family dinner but is also special enough to serve when you have friends over for a casual meal. Everyone seems to love this bake, and it’s one of my go-to healthy chicken recipes when I need something reliable and delicious.

Recipe Overview

This Chicken Zucchini Bake recipe is a one-dish wonder that combines lean protein with fresh vegetables in a savoury sauce. The flavour profile is classic Italian-inspired, with garlic, oregano, and tomato forming a delicious base. The chicken remains wonderfully moist, and the zucchini soaks up the sauce beautifully. After testing this recipe five times, I finally got the liquid ratio just right so the sauce is rich and clings to everything without ever being watery.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Chicken Zucchini Bake Recipe

• Genuine Flavour: The sweetness of the chopped tomatoes is beautifully balanced by earthy dried oregano and a subtle hum of garlic. The final flourish of salty Parmesan over the top cuts through the richness of the melted mozzarella perfectly.
• Ready in Under an Hour: From start to finish, this entire high-protein dinner is on the table in about 45 minutes, with most of that being hands-off baking time. It’s a brilliant solution for busy evenings.
• A Flexible Recipe: This bake is incredibly adaptable. You can add a drained tin of cannellini beans for extra fibre, throw in some sliced mushrooms with the onions, or swap the mozzarella for a sharp mature cheddar.
• Great for Family Meals: This works beautifully for a simple family dinner when you want something nourishing that fills everyone up. It’s a fantastic way to get more vegetables onto the dinner table without any complaints.
• Family Tested: My kids, who can sometimes be a bit sceptical about green vegetables, always clear their plates when I make this. They especially love fishing out the pieces of zucchini that have caught the most cheese!

Chicken Zucchini Bake Recipe

⏱️ 25 min prep  •  🍳 50 min cook  •  👥 4 servings

📌 Pin This Recipe

Ingredients You’ll Need

For this recipe, we rely on a handful of fresh, simple ingredients. Using good quality tinned tomatoes makes a real difference to the final sauce – I often use Mutti Polpa as they have a lovely sweetness and texture. Make sure your zucchini (or courgettes, as we call them here in the UK) are firm and fresh.

• 600g skinless, boneless chicken breasts, cut into 2-3 cm chunks
• 2 medium zucchini (courgettes), about 500g, sliced into 1 cm thick rounds
• 1 tbsp olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 (400g) tin of chopped tomatoes
• 2 tbsp tomato purée
• 1 tsp dried oregano
• 1/2 tsp salt, plus extra for the zucchini
• 1/4 tsp black pepper
• 150g mozzarella cheese, grated
• 30g Parmesan cheese, freshly grated
• A small handful of fresh basil or parsley, for garnish (optional)

Sara’s Tip: Don’t be tempted to use pre-grated Parmesan. Grating your own from a block gives a much better flavour and melts more smoothly, as packaged versions often contain anti-caking agents.

How to Make Chicken Zucchini Bake Recipe

The process for this bake is very straightforward. We build the flavours in a pan on the hob before transferring everything to an oven dish to let the heat do the final bit of magic. Searing the chicken first is a key step for a wonderfully juicy result.

1. Prepare the Zucchini: Place the sliced zucchini in a colander, sprinkle with a generous pinch of salt, and let it sit in the sink for 15-20 minutes. This draws out excess water. Afterwards, rinse the slices briefly and pat them thoroughly dry with a clean tea towel or kitchen paper. This step is vital for preventing a watery bake.
2. Preheat Oven & Brown Chicken: Preheat your oven to 200°C (180°C fan). Heat the olive oil in a large, oven-safe frying pan or casserole dish over a medium-high heat. Season the chicken chunks with salt and pepper, then add them to the pan in a single layer. Cook for 5-7 minutes, turning occasionally, until golden brown on all sides. The chicken doesn’t need to be cooked through at this stage. Remove it from the pan and set aside.
3. Sauté the Aromatics: Reduce the heat to medium. Add the chopped onion to the same pan and cook for 5-6 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
4. Create the Sauce: Stir in the tomato purée and cook for a minute, then pour in the tinned tomatoes. Add the dried oregano, 1/2 tsp salt, and the black pepper. Bring the sauce to a simmer and let it bubble gently for 5 minutes to allow the flavours to meld together.
5. Combine Everything: Return the browned chicken to the pan, along with any juices that have collected. Add the prepared zucchini slices and stir everything gently to combine, ensuring the chicken and zucchini are well-coated in the sauce. What works best for me is to make sure everything is in an even layer. If your pan isn’t oven-safe, transfer the mixture to a 2-litre baking dish.
6. Top with Cheese and Bake: Sprinkle the grated mozzarella evenly over the top, followed by the grated Parmesan.
7. Bake to Perfection: Place the dish in the preheated oven and bake for 25-30 minutes, or until the sauce is bubbling and the cheese topping is melted, golden brown, and slightly crisp at theedges.
8. Rest and Serve: Let the bake rest for 5 minutes before serving. This allows the sauce to settle a little. Garnish with fresh basil or parsley if you like, and serve hot. For another easy chicken dinner idea, check out my Bruschetta Chicken.

Tips From My Kitchen

• Temperature is Key: Ensure your oven is fully preheated before the bake goes in. That initial high heat is what helps the cheese to melt and form a beautiful golden crust without overcooking the ingredients underneath.
• The Secret Step: Do not skip salting the zucchini. I learned that this simple technique of degorging is the absolute best way to guarantee a rich, flavourful sauce rather than a thin, watery one. It makes a world of difference.
• Make-Ahead Method: You can prepare the chicken and sauce mixture (steps 2-5) up to one day ahead. Let it cool completely, cover, and store in the fridge. When you’re ready to eat, simply top with the cheeses and bake, adding an extra 5-10 minutes to the cooking time as it will be starting from cold.
• Storage and Reheating: Leftovers are fantastic! Store any remaining bake in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or place the entire dish back in the oven at 180°C for 15-20 minutes until piping hot.

Delicious Variations to Try

One of the best things about this recipe is how easily you can adapt it to your own tastes or what you have in the cupboard. Here are a few variations we enjoy:

• Spicy Chicken Zucchini Bake: Add 1/2 teaspoon of red chilli flakes when you sauté the garlic to give the dish a gentle, warming heat throughout.
• Add More Veg: Feel free to add other vegetables. Sliced bell peppers, mushrooms, or even some chopped aubergine would be wonderful additions. Sauté them along with the onion until soft.
• Use Different Protein: This recipe works beautifully with diced turkey breast or even lean pork. For a quicker version, you could use pre-cooked chicken and simply add it with the zucchini.

What to Serve With This Chicken Zucchini Bake

This is a complete meal on its own, but if you want to stretch it further or add some different textures, here are a few of my favourite accompaniments:

• Crusty Bread: A warm, crusty baguette or some garlic bread is almost essential for mopping up every last drop of that savoury tomato sauce.
• A Simple Green Salad: A crisp salad of rocket and lettuce with a sharp lemon and olive oil vinaigrette cuts through the richness of the cheese and provides a lovely fresh contrast.
• Fluffy Rice or Quinoa: For a more substantial meal, serve this bake over a bed of fluffy white rice, brown rice, or quinoa. This is also a great gluten-free option. It’s a nice change from pasta dishes like our popular Garlic Parmesan Chicken Pasta Recipe.

Frequently Asked Questions

Chicken Zucchini Bake

A hearty and flavorful one-pan bake featuring tender chicken and zucchini in a rich tomato sauce, smothered with a golden, bubbly layer of mozzarella and Parmesan cheese.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Italian-American

Calories: 540

Ingredients Method Notes

Ingredients

  

• 600 g skinless boneless chicken breasts, cut into 2-3 cm chunks
• 2 medium zucchini courgettes, about 500g, sliced into 1 cm thick rounds
• 1 tbsp olive oil
• 1 large onion finely chopped
• 3 cloves garlic minced
• 1 400g tin of chopped tomatoes
• 2 tbsp tomato purée
• 1 tsp dried oregano
• 1/2 tsp salt plus extra for the zucchini
• 1/4 tsp black pepper
• 150 g mozzarella cheese grated
• 30 g Parmesan cheese freshly grated
• A small handful of fresh basil or parsley for garnish (optional)

Method

 

1. Prepare the Zucchini: Place the sliced zucchini in a colander, sprinkle with a generous pinch of salt, and let it sit in the sink for 15-20 minutes. This draws out excess water. Afterwards, rinse the slices briefly and pat them thoroughly dry with a clean tea towel or kitchen paper. This step is vital for preventing a watery bake.
2. Preheat Oven & Brown Chicken: Preheat your oven to 200°C (180°C fan). Heat the olive oil in a large, oven-safe frying pan or casserole dish over a medium-high heat. Season the chicken chunks with salt and pepper, then add them to the pan in a single layer. Cook for 5-7 minutes, turning occasionally, until golden brown on all sides. The chicken doesn't need to be cooked through at this stage. Remove it from the pan and set aside.
3. Sauté the Aromatics: Reduce the heat to medium. Add the chopped onion to the same pan and cook for 5-6 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
4. Create the Sauce: Stir in the tomato purée and cook for a minute, then pour in the tinned tomatoes. Add the dried oregano, 1/2 tsp salt, and the black pepper. Bring the sauce to a simmer and let it bubble gently for 5 minutes to allow the flavours to meld together.
5. Combine Everything: Return the browned chicken to the pan, along with any juices that have collected. Add the prepared zucchini slices and stir everything gently to combine, ensuring the chicken and zucchini are well-coated in the sauce. What works best for me is to make sure everything is in an even layer. If your pan isn't oven-safe, transfer the mixture to a 2-litre baking dish.
6. Top with Cheese and Bake: Sprinkle the grated mozzarella evenly over the top, followed by the grated Parmesan.
7. Bake to Perfection: Place the dish in the preheated oven and bake for 25-30 minutes, or until the sauce is bubbling and the cheese topping is melted, golden brown, and slightly crisp at theedges.
8. Rest and Serve: Let the bake rest for 5 minutes before serving. This allows the sauce to settle a little. Garnish with fresh basil or parsley if you like, and serve hot. For another easy chicken dinner idea, check out my Bruschetta Chicken.

Notes

Salting the zucchini is a crucial step to draw out excess water and prevent a watery bake. Let the dish rest for 5 minutes after baking to allow the sauce to set.

This Chicken Zucchini Bake has become a true staple in my kitchen, and I hope it will in yours too. It’s comforting, flavourful, and a brilliant way to enjoy a high-protein dinner that’s full of goodness. I’d love to hear how it turns out for you! Please leave a comment below to share your experience or any delicious tweaks you made. Happy cooking!

– Sara Gomez